Copper Penny Carrots

By MJH

Ingredients

• 2 pounds carrots, peeled and cut into 1/4-inch discs
• 1 medium green pepper, seeded and cut into thin sliver-thin rings
• 1 medium red onion, cut into sliver-thin rings
• 1 can tomato soup
• 1/2 cup vegetable oil
• 2/3 cup sugar
• 3/4 cup cider vinegar
• 1 teaspoon dry mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper

Preparation

Step 1

Boil carrots until cooked but still firm, about 12 minutes.

Drain.

Combine cooked carrots with sliced pepper and onion in a bowl.

Combine all remaining ingredients in a saucepan.

Bring to simmer over medium heat.

Remove from heat and pour over carrots, onions, and peppers.

Stir well.

Cover and refrigerate overnight.

Serve cold.